Sourdough Pesto Pull Apart Bread
Dear Sourdoughmaniacs,
If you are racking your brain trying to figure out what to make for lunch, I might have just the thing to help you out today. If you are up for some fresh and delicious food, this lovely, quick, and easy recipe is going to help take your cooking mood from sour to sourtastic – especially since it can be made 100% plant based too.
INGREDIENTS (for 4 servings)
The main dough
- 250 g spelt flour
- 120 g oat milk or regular milk
- 5 g salt
- 50 g of bubbly, active starter
- 20 g sunflower oil
The Filling
- 250 g tofu or cottage cheese
- 150 g oat cream or sour cream
- 8 g salt
- 10 g sunflower oil
- 120 g pesto or chopped wild garlic leaves
- pepper to taste
- ¼ table spoon of grated lemon peel
MAKING THE DOUGH
Dissolve the starter and salt in oat milk or regular milk.
Slowly pour the mixture to the flour, then quickly knead the mass into a dough.
Cover so it’s airtight and let it rest.
After 15 minutes add the oil. Massage it gently into the dough to get a soft and pliant consistency.
Cover again and leave at RT to bulk rise by about 30%.
PREPPING THE FILLING
Break the tofu or cottage cheese apart with your fingers, add the oat cream or sour cream, oil and the pesto.
Season with salt and pepper (or additional spices) to taste.
Blend it all together with a hand blender until you get a nice practically smooth consistency.
TIP: you can adjust the thickness of the filling by adding more oat cream or sour cream. Finally, add in the freshly grated lemon peel and mix it into the filling.
ASSEMBLING THE BREAD
When the dough rises, roll it out into a rectangular shape (mine was 35 x 28 cm).
Spread the filling over the entire surface of the dough, then cut the long edge of the dough into 7 strips.
Carefully stack the strips of dough one on top of the other.
Next thoroughly oil your tin so the strips won’t stick to it.
Cut the stacked dough into pieces about 3-4 cm or around 1.7 inches in length and place them into the tin next to one another.
Place the tin into a plastic bag so it’s covered airtight and let the pie proof until it doubles in size.
BAKING
Bake in a preheated oven at 180°C or 356°F for 50-60 minutes, or until it becomes beautifully light golden brown.
Best enjoyed still warm, but the pie also tastes delicious when it’s fully cooled down.
Mmmmm! Honestly, I don’t know which version I prefer – the plant based or the non-plant based one. I guess you’ll have to tell
me. Which version do you prefer and which one are you more likely to make? Personally, I love plant-based recipes and like to make sure that my plant-based bakers have options to create to their heart’s content. Do you agree?
Have a nice day and let’s bake the world a better place.
Yours truly fermented,
Anita
